Set up your smoker to 107°C (225°F) and soak your wood chips in water for at least 30 minutes to ensure steady, flavorful smoke.
Using a sharp knife, carefully slice each jalapeño in half lengthwise, then scoop out the seeds and membranes with a spoon—wear gloves if you want to avoid spicy burns. Place the prepared peppers on a tray ready for stuffing.
In a mixing bowl, combine the softened cream cheese, shredded cheddar, lemon juice, smoked paprika, salt, and pepper. Mix until the filling is smooth, creamy, and well-blended, with a bright, smoky aroma.
Spoon or pipe the cheese mixture into each jalapeño half, filling generously but not overstuffing to prevent spilling during smoking.
If using bacon, wrap each stuffed pepper with a slice, securing with toothpicks to keep everything in place.
Arrange the stuffed peppers on a grill rack or a lined baking sheet, then place them in the preheated smoker. Smoke for about 45-60 minutes, until the peppers are tender, the cheese is bubbling, and the bacon is crispy if used.
Once smoked, carefully remove the peppers from the smoker and let them rest for 5 minutes to allow the cheese to set slightly.
Serve your smoky jalapeño poppers warm, garnished with chopped herbs if desired, and enjoy the perfect combination of heat, creaminess, and smoky flavor in every bite.
